This restaurant is tucked away in a community along Hongmei Road and has been open for some years. It specializes in Taiwanese private cuisine, which is unique in the neighborhood, and the hostess is very warm and talkative, and there are many people who usually patronize it.
The hostess of the restaurant is an authentic Taiwanese who has been in the kitchen since she was a child. Now all the dishes in the restaurant are designed by her. After the customer confirms the budget amount, she can quickly prepare a table of dishes, and there is no shortage of seasonal freshness.
Taiwanese people have a light taste, love to eat seafood, and are also influenced by Fujian, Guangdong, Japan, and the Netherlands. The name of this restaurant is "Spreading Leaves", which has the implication of maintaining Taiwanese flavor and constantly extending and changing, so you can often eat local specialties here, and private dishes are even more exotic flavors. The hostess has a hearty personality, the cooking focuses on the taste, the presentation is general, and the two-story private room is also high and simple style, without bells and whistles, and has the intimacy of ordinary people.
When you come here to eat, of course, you can't miss Taiwanese food. In addition to the well-known three-cup chicken and oyster fried, authentic Taiwanese black and white cut lo-mei, crispy fried Taiwanese night market snack platter, Taiwanese spring bamboo shoots, and taro honey are also very popular on the Internet. However, these are not enough to taste the most homely Taiwanese taste. People who taste it for the first time may wish to come to a bowl of sesame oil oyster noodles, the noodles are the unique Han noodles in the coastal areas of southern Fujian, and they become two kinds of white noodles and red noodles in Taiwan, and the sesame oil noodles are generally used in white noodles, with sesame oil, shallots, small oysters, seafood and sesame oil enhance each other's flavor, and a bowl of soup noodles is fragrant and warm to the stomach. Steamed mullet with rags is also very distinctive, pickling food with rags is a unique cooking method of Taiwanese folk, this dish cleverly combines seafood and mountain flavor, not only to the mullet to remove the fish, but also to enhance the umami of the whole dish, a bite of fish and a bite of rags, eat the taste of ordinary people. As we all know, Taiwan is rich in high-quality tea, and cooking with tea has always attracted attention, and there is a Taiwanese tea smoked goose here, which is not amazing, but the faint tea aroma of refreshing and greasy makes people more focused on tasting the aroma of meat, which is very delicious.
They also love to make soup, drinking coconut chicken soup in spring and medicinal soup in winter. However, medicinal soups such as ginger duck and braised medicinal mutton stove have a strong medicinal taste, and there are many ingredients, so they may be hot and dry when drunk, which is not acceptable to everyone. For soups, you may wish to consider the double garlic chicken soup suitable for the public's taste, simmer the local chicken in the countryside for 6 hours, the chicken is crispy and soft to the bone, and the soup is rich, which is a good product to warm the stomach in winter.
The most satisfying dish for the hostess is the Greek garlic croaker, which is a fusion of her personal life experience and is full of emotion. The focus of this dish is that olive oil must be used to make a full Greek flavor, and there have been foreign guests who have come to eat and have been praised for this familiar taste. The health blessing bag and the incomprehensible are also absolutely private dishes. It is worth mentioning that the positioning of this restaurant is not high, and the guests who dine usually book a grade of about 200 yuan, and the side dishes of the female boss are sometimes a little casual, and the ingredients are limited every day, so it is not easy to eat these specialties we introduced. If you are interested, you may wish to increase the budget slightly to about 300, communicate with the boss in advance, and believe that the side dishes will make you more satisfied.
The hot stir-fry in the back kitchen is weaker, and sometimes the heat is not controlled enough, and the products are mediocre. When you go to the store, you might as well try the hostess's secret lo-mei and bean curd, which are highly rated on the Internet and may save some points.
